A layered kithul and chocolate ALMOST VEGAN cheesecake? What does that mean?
First off, it looks great, right? I mean , OMG if you agree then you’ll be in seventh heaven once you have a taste!! But ok let me get to the point re the almost vegan. So the ingredients for this kithul and chocolate cheesecake are all vegan except for one – the mascarpone cheese. Note, the sauce is not vegan, but I am sure substitutes can be found.
I ordered my mascapone from my local supermarket online but having had a look, you can get a vegan type from The Vegan kind Supermarket so please head there if you want a truly vegan cheesecake.
Of course you can substitute cream cheese for the mascarpone and in that case, try Ocado or loads of other places – Violife do a good one!
And kithul…..what’s that?
Yes, ok I’m guessing not many of you will be familiar with kithul, but you’ll totally get it when I tell you it’s kind of like maple syrup! Except it’s from Sri Lanka! Yes it’s from my motherland, and it’s mighty fine. So it’s a goldeny syrup made from the sap of the kithul tree. And what’s more it’s native to Sri Lanka! Why don’t you read more by checking out the Kinbula Kithul website, which is where I got my kithul from (as there are not many places that sell it in the UK, if any!)
But I thought cheesecake used cream cheese, not mascarpone?
And you’d be right!! Mascarpone does have a higher fat content so it’s perhaps thought of as a bit heavier to use in a cheesecake. However as we are not baking this cheesecake, it doesn’t matter as much – in fact if you whip it sufficiently, it will be just fine. I always tend to use mascarpone for my cheesecakes!
What’s more important is the fat content. Don’t be tempted to use a cream cheese/mascarpone with a lower fat content – it really does need to be FULL FAT!! If it’s not, then it won’t set and it might even split.
If you are worried that you don’t have enough fat in your cream, then maybe add some gelatine or agar agar flakes to ensure the cheesecake sets! (that’s what I did with one of these layers actually as I was a bit worried).
Other recipes?
If you like this, then I know you’ll love my Chilli Cherry Chocolate Cupcakes or even my Triple Chocolate Spiced Banana Bread! Give them a go and do let me know how you get on!
Please give me a rating (5 stars would be fab – grin!!!)
Double Layer No Bake Kithul and Chocolate Cheesecake
Equipment
Ingredients
Biscuit Base
- 300 g digestive biscuits
- 150 g unsalted melted butter
Chocolate cheesecake layer
- 240 g mascarpone cheese
- 90 g coconut cream
- 80 g icing sugar
- 20 g cocoa powder
- 1 tbsp kithul
- 2 sheets gelatine or use agar agar if vegan
Kithul cheesecake layer
- 240 g mascarpone cheese
- 120 g coconut cream
- 35 g icing sugar
- 2 tbsp kithul
Kithul and Chocolate Sauce
- 80 g 70% dark chocolate, melted or vegan dark chocolate
- 80 g double cream
- 60 g kithul
Instructions
Biscuit Base
- Make the cheesecake biscuit base. Put the biscuits in a sandwich bag and give them a good bashing with a rolling pin or the base of a small cooking pan. Alternatively, blitz them in a food processor!
- Pour the melted butter into a bowl along with the biscuit crumbs and mix together. Put the combined mixture into the bottom of a lined 20cm Springform Deep Tin and refrigerate.
Chocolate Cheesecake Layer
- Put 30ml of hot water to a cup, add the broken up gelatine sheets and stir until dissolved. Let cool slightly.
- Sieve your cocoa and icing sugar and then mix together the with mascarpone cheese and coconut cream until smooth.
- Add the coconut cream and whisk the mixture until it is thick and holds its shape.
- Add the cooled gelatine liquid and combine. REmove the cheesecake base from the fridge.
- Finally, fold in the chocolate chips and tip the batter onto the biscuit base of the cheesecake. Refrigerate again for at least 3 hours.
Kithul cheesecake layer
- Add the mascarpone cheese, icing sugar and kithul to a bowl and whisk together for around a minute until the ingredients are combined.
- Add the coconut cream and whisk again until the mix becomes thick and holds its shape.
- Pour this mix on top of the chocolate cheesecake layer and put back in the fridge for 5-6 hours or overnight.
Chocolate and Kithul Sauce
- Melt the chocolate in the microwave. Meanwhile pour the double cream into a pan and put on a low heat.
- Once the chocolate is ready and the cream is almost boiling, combine both and stir.Add the kithul and mix in. Pour into a small jug.
- Decorate the cheesecake with your choice of fruit, meringue, or just sprinkles and cocoa!
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looks really yummy.
Sounds yummy.
Many thanks